Making the best of every day by embracing what matters most: Family. Friends. Food. Fun. And writing about it all!

Monday, April 19, 2010

Anti-Funk Fudge

I've been battling a life-funk lately, and my new exercise study begins soon which will elevate endorphin levels considerably. In the meantime, I'm thinking it couldn't hurt terribly to quickly take in some special treats before my diet consists of whey protein and more whey protein. It will be four months, after all, that I will be completely and utterly compliant with the study's guidelines!

I want fudge. Nothing fancy. No need for pans or cooking or any of that bother -- this is a microwave recipe allowing for almost-instant gratification (if you wait the alloted 2 hours to let it cool!). There's nothing complicated here -- just plain, basic, craving-satisfying fudge. Here's a simple recipe from Kraft Foods.

EASY FUDGE (a.k.a. Anti-Funk Fudge)

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate

1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk

1 cup chopped PLANTERS Walnuts

2 tsp. vanilla

LINE 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla. SPREAD onto bottom of prepared pan. REFRIGERATE 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

Notes from Kraft Foods:

Fudge can be stored in airtight container in refrigerator for up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.

2 comments:

Hi Jeannie, if oyu like cocnut, you may want to try this variatoin (By the way, I make my d*mn easy fudge with 1 can sweetened condensed milk, 1 12 oz pkg chocolate chips and 1 tsp vanilla). Instead of nuts, add organic dried cocnut with no sugar added. It seems to taste fresher. (I get it at Whole Foods)

O'Farrell Kids Circa 1960

About Me

Hi - thanks for visiting my site. My name is Jeannie O'Farrell Eddy and I live in Middle Grove, New York. I work in nearby (and beautiful) Saratoga Springs. I am mother to five grown children, two sons and three daughters, and grandmother to Henry and Peter. Originally from New York City, my parents moved to Saratoga Springs in the 1950s and it's been considered home ever since. Five of my six siblings live in the area. I earned my bachelor's degree in May 2003 and master's degree in January 2010, both from Skidmore College, focusing on women and literature, with an emphasis on the evolution of women's relationships in the kitchen in regard to tradition and innovation. I have been baking cakes since I was a little girl. Here, I combine my love of writing with my passion for baking and cooking; the result is something I'm very happy to share with you. ENJOY!